REJUVENATING SOLUTIONS RECIPES
BREAKFASTS
TOMATO BASI L OMELET
4 organic egg
1 ripe tomato, chopped
1/2 onion, chopped
2 teaspoons fresh basil
1 teaspoon butter
1 tablespoon extra-virgin olive oil
1. Beat eggs with a fork until blended.
2. Heat olive oil and butter in skillet. Saute the onion for about 2 minutes and add the tomato, sauteing for another 2 minutes. Remove vegetables from the pan and reserve.
3. Add eggs to the skillet and allow to cook for 1 minute. Using a spatula, push the edges of eggs toward the center and tilt the pan to allow liquid portion of the egg to run to the edges of the pan. Repeat until the egg is almost set. , about 3 minutes total.
4. Place vegetables across one side of the omelet. Top with fresh basil. Using spatula, fold other side over the vegetables and serve.
CRANBERRY FLAXSEED MUFFINS
1 cup buckwheat flour
1 cup oat flour
1 cup spelt flour
2 1/2 teaspoons baking flour
1/4 cup raw honey
1 cup dairy or soy milk
1/4 cup melted butter
1 egg, beaten
3/4 cup unsweetened cranberries, fresh or frozen
1/2 cup flaxseeds
1. Pre-heat oven to 350 degrees F.
2. Grease muffin tins or use paper liners.
3. In large bowl, stir together the honey, milk,, butter, and egg. Combine the dry ingredients together in a separate bowl and then add to the wet ingredients, mixing until well combined.
4. Fold in the cranberries and flaxseed.
5. Bake for 20 minutes or until a toothpick comes out clean.
SPROUTED-GRAIN FRENCH TOAST
2 eggs, beaten
2-3slices Ezekiel sprouted -grain bread
Celtic salt to taste
organic butter
all-fruit unsweetened jam
1. Heat butter in large skillet.
2. Dip each piece of bread into beaten eggs and immediately cook in skillet until browned on both sides.
3. Serve immediately with jam.
WALNUT QUICK BREAD
CRUST
1/2 cup soft butter
1 cup whole wheat pastry flour
1 tablespoon honey
1 teaspoon ground cinnamon
FILLING
3 eggs, beaqten
3/4 cup walnuts, chopped fine
1/4 cup whole wheat flour
1 teaspoon baking powder
1 cup shredded dried unsweetened coconut
1/4 cup honey
1. Pre-heat oven to 350 degrees F.
2. Mix together crust ingredients and press into 10-inch pan.
3. Mix filling ingredients and spread on top of crust.
4. Bake oven for 30 minutes or until lightly browned on top.
5. Cut into slices when cooled and serve.
WHEY OR RICE PROTEIN SHAKE AND VARIATIONS
2 scoops rice, whey, or soy protein powder
2 tablespoons flaxseeds, ground in blender or coffee grinder
1 cup fresh fruit, berries, or precut large fruit, frozen
1 cup filtered or bottled water or yogurt or liquid of choice
1. Combine all ingredients in a blender and blend until frothy and thickened.
SHAKE SUGGESTIONS
FOR A RICE PROTEIN SHAKE WITH BANANAS, STRAWBERRIES, AND GROUND FLAXSEED: Use 1/2 cup strawberries, and 1 whole banana. Combine and blend as directed.
FOR A RICE PROTEIN SHAKE WITH PINEAPPLE, APRICOTS, AND GROUND FLAXSEEDS: Use 1/2 cup fresh pineapple and 2 apricots. Combine and blend as directed.
FOR A BANANA, PAPAYA, AND GROUND FLAXSEED SHAKE: Use banana and fruit in place of those in the basic recipe.
FOR CARROT AND SPINACH JUICE RICE PROTEIN SHAKE WITH GROUND FLAXSEED: In a juicer, juice 3 carrots and 1 bunch spinach. Add 1/2 cup filtered or bottled water, ground flaxseed and rice protein as directed.
FOR WHEY PROTEIN SHAKES : Add 1/2 cup each fruit , whey protin, and prepare as directed.
LUNCH SECTION
BAKED GARLIC AND SOY SAUCE TOFU
1 block tofu, rinced, cut in 1/2 inch sections
1/4 cup tamari soy sauce
6 garlic cloves, crushed
1 tablespoon olive oil
1. Preheat oven to 400 degrees
2. Brush baking pan to hold tofu with 1 teaspoon olive oil.
3. Combine soy sauce, garlic, and rremaining 2 teaspoons olive oil in shallow bowl.
4. Dip tofu slices into mixture to coat and place, not overlapping, in baking pan.
5. Bake on oven for about 30 minutes or until nicely browned.
MAIN DISH SECTION
CHICKEN WITH HONEY MUSTARD SAUCE
1/2 cup honey
1 tablespoon apple cider vinegar
2 tablespoons Dijon mustard
1 4 lb. chicken cut into eighths
1. Pre-heat oven to 400°
2. To make basting sauce, combine all ingredients except chicken pieces.
3. Place chicken pieces in large roasting pan.
4. Bake chicken for 30 minutes.
5. Reduce oven temperature to 375° F. Spread sauce, using a basting brush, over both sides of the chicken and continue to bake, basting often, for an additional 30 minutes.
6. Bake until crispy and juices of chicken run clear.
GINGERED FLANK STEAK
1 flank steak
4-inch piece of fresh ginger
3 tablespoons tamari soy sauce
3 chopped garlic cloves
2 tablespoons extra-virgin olive oil
1. Combine all ingredients except steak.
2. Place steak in a large baking or roasting pan and pour sauce over the steak, turning the steak to cover both sides,. Marinate for about 1 hour.
3. Broil steak or barbecue to desired doneness.
DESSERT SECTION
BROWN RICE PUDDING WITH RAISINS AND PUMPKIN SEEDS
1 cup brown rice, cooked
1/2 cup raisins
2 tablespoons pumpkins seeds
2 tablespoons filtered water or milk
1. Warm the rice over low heat and add water or milk.
2. Add raisins and pumpkins and serve.
